In the Malabar region of Kerala, no Mappila household is complete without the preparation of Pathiri, a traditional pancake often served at breakfast. During major festivals like Ramadan, Idul Fitr, and Idul Adha, Pathiri becomes an essential dish, either for the morning meal or for breaking the fast. It holds a special place in the cuisine and cultural practices of the Mappila community. Pathiri might have originated through interactions with Arabs, who traditionally make a similar pancake called “Kuboos.”
Making Pathiri is a meticulous process compared to other flatbreads. It begins with roasting pure rice flour to create “Pathiripody.” The roasted flour is then mixed with hot water and salt, and after the water is absorbed, the dough is kneaded thoroughly. Once the dough is ready, it’s divided into small balls, which are rolled out thinly with some Pathiripody dust. The rolled Pathiri is cut into a perfect round shape and cooked on a tawa (Pathirichatti) with three flip overs. During the third flip, gentle pressing helps the Pathiri puff up, indicating that it is perfectly cooked and ready to serve.
Mappila women are expert Pathiri makers, a skill that is especially important during Ramadan. Pathiri is a key dish for breaking the fast (Iftar) in Malabar, and in one family, anywhere from 50 to 100 Pathiris may be cooked, depending on the number of individuals.
Pathiris are versatile and can be served with both vegetable and non-vegetarian curries. Nowadays, chicken curry is a popular accompaniment to Pathiri.
To make Pathiri preparation easier, various small tools are now used. Traditional rolling is being replaced by pressing machines. While the traditional clay Pathirichatti (tawa) could cook only one Pathiri at a time, newer tawas can handle more than six Pathiris simultaneously.
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